ROASTED CORNISH HENS with FENNEL

Roasted Cornish Hens with Fennel 

Makes 6 servings

6 Cornish hens, about 1-1/4 pounds each

Salt, cayenne and freshly ground black pepper

1-1/2 pounds fennel bulbs, trimmed, ribs reserved, bulbs thinly sliced

2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup dry white wine

1/2 to 3/4 cup water, as needed

2 tablespoons Pernod or other anise-flavored liqueur

6 sprigs fresh parsley for garnish

Preheat oven to 400 degrees. Season outside and cavities of the hens with salt, cayenne, and black pepper. Stuff the cavities with chopped fennel ribs, then truss the hens. 

In a large heavy skillet, heat butter and oil over medium-high heat until foam subsides. Add hens, two or three at a time and brown evenly, turning every 3 to 4 minutes. Transfer hens to a roasting pan.

Pour off all but one tablespoon of fat and return skillet to heat. Add fennel slices and cook, stirring, until golden and soft. Spoon fennel around the hens. Add wine and 1/2 cup water. 

Roast hens, basting every 15 minutes. Add remaining water if necessary, until hens are tender and juices run clear, 40 to 50 minutes. 

Remove from the oven and transfer to the stop top. In a small saucepan, heat Pernod over medium-low heat until it is warm, then carefully ignite it and pour it carefully over the hens, letting flames go out.

Transfer hens to serving plates and garnish each with a sprig of parsley. Boil pan juices until reduced to about 2/3 cup, season with salt and black pepper if necessary, and pass at the table.